ottawa foodies

I am looking for really good falafel patties. I want to make the rest myself.

Any ideas on a good brand? Or, even better, does some one local make them?

Barring that, does anyone have a great recipe?

Fantastic brand is what I've always used, and love them.

I find that La Shish Pita on Merivale has the best falafel from a restaurant, that I've found.

I think I tried making boxed falafel, Cedar brand? I think? It was ok - had an almost bitter taste to it on some falafels which led me to believe the boxed contents were perhaps rancid (!)

Falafel is dead easy to make from scratch. I'll post a recipe later when I've got more time!

Casbah is another brand of dried stuff that we buy, wife says.

I only made it from scratch once a long time ago - it is fairly easy but it didn't turn out right for me. Interested to see chimi's recipe. Mine was from one of the Moosewood cookbooks

Thanks- Chimi I'd love to make them when I have time.

Where do you find Fantastic brand, Zy? Freezer case at the supermarket? My shopping cart rarely has convenience food in it, but I'd like to make these for a veggie friend after I've been at work (cooking) all day. I'll make my own sauce to compensate.;~)

No, Fantastic and Casbah are dry mixes that you add water to - probably the ethnic aisle I dunno because we always order from our food co-op.

for ready made falafel, i buy it by the bag at the middle east bakery on sommerset. then you can also pick up some amazing garlic spread and fresh baked pita right from the oven.

when i make falafel, i use the fantastic mix, but i bake it instead of deep frying. i like it better this way.

yeah, we bake it too. i generally make burgers out of it and eat it like a hamburger. it sticks like heck though so you may want to consider parchment paper.

Casbah is the brand I was thinking of, not Cedar... anyway, here's my recipe:

2 cups of dried chickpeas (or, 1 cup chick pea & 1 cup fava beans), soaked for a day in water (enough to cover + 2 inches, roughly)
1 medium onion, finely diced
3 tbsp each of fresh coriander & parsley (stems, leafs, everything), finely diced
4 cloves of finely diced garlic (to taste, if you prefer less, omit a clove or two)
1 small green chile, finely diced (more or less to taste)
1 tsp salt
1 tsp pepper
1 tbsp flour (to help bind if the mix is loose)
1 tsp baking soda
peanut or veg oil, for frying
optional: 1 tbsp zataar mix, or roasted sesame seeds

1) soak beans overnight, drain & rinse thoroughly before use
2) place beans in food processor and whiz them until they are a mealy, crumbly texture
3) add remaining ingredients (less the oil and the flour) and mix throughout
4) try to form a patty with it, if the mix isn't sticking well together, mix some flour throughout
5) personally, I make my falafels with two spoons, making little quenelles, this isn't necessary if you want to form patties, or small falafel balls with your hands
6) heat oil over medium heat and add falafels to the hot oil, taking care not to crowd the oil. It's important to keep the oil at a medium/medium high temp. or else your falafel will burn on the outside and stay mealy and raw on the inside (a common downfall at most Ottawa lebanese restaurants), cook the falafel for a few minutes per side and use a slotted spoon or "spider" to lift & turn the falafel in the oil
7) let falafel cool on some paper towel to get rid of excess oil
8) eat falafel!
note: using canned beans is an option, however, the texture of the falafel will vary (since the canned beans contain more moisture)... so, you'll have to experiment with the amount of flour to help bind the falafel if you use canned fava &/or chick peas.

Thanks Chimi!!! Those sound perfect - I'll try 'em when I have a little more time!